Mark Diacono

Mark Diacono

Author

Mark is one of the country’s foremost food writers, known for his original take on all things edible. His A Year at Otter Farm, published in 2014, won the Andre Simon Food Book of the Year; A Taste of the Unexpected won the Guild of Food Writers Food Book of the Year 2011; and The New Kitchen Garden was published this spring. Mark has also written three River Cottage Handbooks, and is one of the authors of the forthcoming River Cottage Bible. He has won numerous Garden Media Guild awards for his writing and photography.

His unique smallholding, Otter Farm, is home to orchards of – among many other things – pecans, peaches, almonds, Szechuan pepper, apricots, a vineyard and the most delicious varieties of vegetables and herbs.  His idea is not only pioneering, it is also beautifully sustainable – taking advantage of climate change to grow low carbon food helps arrest its acceleration. It also means he’s lucky enough to spend most of his time eating, growing, writing and talking about food. Mark has now established his gardening and cookery school at Otter Farm, as well as running the blog relating all its daily joys.

He writes regular features for the Daily Telegraph, occasionally for the Observer, the Guardian and a host of other publications, and has a monthly column in The Simple Things. Mark’s award-winning Otter Farm blog has run for 10 years, has many thousands of followers.

Mark also led the Garden Team at River Cottage, appearing in the TV series, running courses and events at River Cottage HQ. He is one of the authors of the widely popular River Cottage series, of which the most recent is River Cottage A-Z: Our Favourite Ingredients and How to Cook Thempublished in September 2016.

Mark Diacono @MarkDiacono

If you dont have it, you really really ought

Grow your own pepper, even in Britain: The varieties that are fragrant, exotic and almost indecently easy to cultivate says @MarkDiacono in @Countrylifemag https://buff.ly/3dfkeD6

Coming soon from @MarkDiacono

Packed with ideas for enjoying and using herbs, as well as over 100 innovative recipes, Herb is much more than your average recipe book.

Available to preorder here: http://smarturl.it/herbcookbook

If you fancy a ready with your lunch...

Super chuffed and so flattered! 🙏🏻

(Apologies if you’ve already read it x)

https://www.townandcountrymag.com/uk/culture/arts/a35490086/anna-koskas-exquisite-illustrations-of-the-natural-world/

Do come along...there will be booze

I 100% agree. https://twitter.com/Pamelajgoldberg/status/1355799428175638529

You know what we need right now? Emu pulling Rod Hull into a freezer. No comedy, of any form, has ever, or will ever, top the unadulterated genius of these first few seconds. Humans will never get near this again.

Today’s easy yet cheering project: making Seville orange & cardamom infused gin, using the recipe in @MarkDiacono’s book Sour.

Hey Don, bought you a leaving present, nice case of this as a sign of my respect for you

https://shop.passionevino.co.uk/products/cunto-pallagrello-nero-igt-fattoria-alois-29017

The Cook and Learn thing again. Few bits left for January. The live sessions for February have sold out but still some video link versions. March subject is Bananarama. It’s about learning.

New Red Sands stock has arrived in the UK from the printer in Italy.

Bookshops and readers, if you were waiting to order please now go forth ✨🍉

Feast your eyes on this gorgeousness, folks. @QuadrilleFood https://twitter.com/MarkDiacono/status/1351461531331014657

I wrote another book. Here's the cover. I'm over the moon with it. I hope you like it. It's published in 2.5 months.
If you have SOUR, this is the 2nd instalment in the flavour series.

If you fancy pre-ordering +thereby place me in your cocktail debt, theres a link in the bio

BBC's Laura Kuenssberg used the the word "generous" while describing universal credit. This an opinion and not evidence-based journalism. It gives the distinct impression people receiving the payment, should be "grateful" @BBCr4today

Trout palav with broccoli, kale, spinach, brown basmati, my homemade yoghurt with lots of amchoor and @MarkDiacono's fermented lemon and lime pickle (from the excellent 'Sour') which I've now almost run out of. Time to make another batch. Ace dins.

One thing that is clear is that there was very little communication with the suppliers that a national lockdown was coming. We MUST do better. Children shouldn’t be going hungry on the basis that we aren’t communicating or being transparent with plans. That is unacceptable. (7)

Can the government please take charge of ensuring poor children are fed today, because Marcus has a match later? He can't do it all on his own.

I took these photos 42 years ago today -6 January 1979. Walk in Silence. #JoyDivision #Manchester

Last day of the free p&p offer from @OtterFarmUK here>> https://www.instagram.com/p/CJsrLXdB9pQ/